Abstract
Ochratoxin A (OTA) is a highly toxic mycotoxin produced worldwide by some mould species of Penicillium and Aspergillus, occurring following fungal invasion in a variety of crop plants. The presence of OTA has been reported in a wide range of food products such as all types of cereals, cereal-derived products, dried fruits, wine, grape juice, beer, coffee, cocoa, nuts, spices, liquorice, and animal-derived products. Complete elimination of any natural toxicant from foodstuff is an unattainable objective; however, the European Commission has established a list of regulations for the maximum tolerable limits of OTA in foodstuff commodities.
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